42 Oreos or other cream filled chocolate sandwich cookies
(30 left whole and 12 coarsely chopped)
2 pounds cream cheese (room temperature)
1 cup sugar
1 teaspoon pure vanilla extract
4 large eggs room temperature (lightly beaten)
1 cup sour cream
Pinch of salt
With an electric mixer, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add the sugar, and beat until combined. Beat in the vanilla. Dump eggs in gradually, and scrape down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand with a rubber spatula.
Divide batter evenly among cookie filled cups, fill each almost to the top. (You can also sprinkle extra Oreo crumbs on top before baking.) Bake until the the filling is set, this will take approximately 22 minutes. Remember to rotate the cheesecakes halfway through. Transfer to wire racks to cool completely. Refrigerate (in tins) for at least 4 hours (preferably overnight). Remove from tins just before serving.